Palate
Made from the oldest block of Cold Creek Cabernet, this is what Big Cab is all about. Each year I try and push the envelope of the tannin richness, and
so far I haven’t crossed the line – even though this wine seems to get bigger and richer every year.
Growing Conditions
2014 in Eastern Washington was one of the warmest seasons in decades.
The ripening period in September cooled to more typical weather for the region. In October temperatures rose again to one of the warmest October months on record.
Overall 2014 was an ideal growing season; ripening was excellent for all varieties in all locations.
Planted in 1973, the south-facing Cold Creek Vineyard is a warm, dry site with high heat accumulation.
The low yielding old vines produce small clusters and small berries, resulting in intense varietal flavors and deep color.
Cold Creek typically is one of the earliest vineyards in the region to ripen.
Cold Creek vineyard is LIVE and Salmon Safe certified.
Winemaking
Ripe grapes were destemmed and sorted with a cutting-edge grape receiving and sorting system designed to gently remove any green material from the grapes, allowing for pure varietal expression and soft mouthfeel.
Daily gentle pump overs were used to extract optimal flavor and color and minimize harsh tannins.
Frequent airative racking takes place during barrel aging to soften tannins and enhance mouthfeel.
Aging
Aged for 23 months in 100% New French oak, BelAir and Dargaud & Jaegle Jupilles forest selection.
Food Pairing
Druthers does need a bit of time opened or decanted, so that the palate and flavors can completely open up, and will match well with just about any beef and lamb you throw at it!
